Description
A flavorful and easy-to-make chicken tortilla soup that simmers all day in the slow cooker.
Ingredients
Scale
- 2 lbs chicken breast
- 1 can diced tomatoes
- 1 can black beans
- 1 cup kernel corn
- 4 cups chicken broth
- 1 cup tortilla chips
- 1 diced onion
- 3 cloves garlic, minced
- 2 jalapeños, diced
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- 1 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- Combine chicken breast, diced tomatoes, black beans, corn, chicken broth, onions, garlic, jalapeños, cumin, and chili powder in a slow cooker.
- Cook on low for 360-480 minutes or high for 180-240 minutes.
- Shred the chicken in the pot using two forks.
- Stir in lime juice and adjust seasoning if needed.
- Serve hot, topped with tortilla chips, cheddar cheese, and cilantro.
Notes
For added flavor, consider sautéing the onions and garlic before adding them to the slow cooker. You can adjust the spiciness by modifying the amount of jalapeños.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg